AUBERGINE BAKE RECIPE RECIPES

1. Place a large shallow casserole pan on a medium heat with 250ml of water.
2. Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
3. Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
4. Preheat the oven to 200ºC/400ºF/gas 6.
5. Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
6. Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
7. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
8. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
9. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.

Preheat the oven to 210°C fan/230°C/gas 8.

Get a large pan of boiling salted water ready.

Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes.

Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Reduce the oven temperature to 200°C fan/220°C/gas 7.

Scatter over the Boursin cheese, then the breadcrumbs. Drizzle everything with the remaining tablespoon of oil, then transfer to the oven and bake for a further 15–20 minutes, until crisp and golden brown. Leave to sit for 5 minutes before serving.

Pre-heat your oven to 200°C/fan 180°C/gas mark 6.

Add the potatoes, courgette, peppers, Moving Mountains Plant-based sausages, olive oil, Italian herbs and salt to the baking tray and mix till combined

Place mixture in the preheated oven and bake for 15 mins, mixing once during baking

Remove tray bake from the oven and add in the cherry tomatoes and bake for a further 10 minutes

Remove tray bake from the oven and top with olives and basil or coriander before serving

1. Place a large shallow casserole pan on a medium heat with 250ml of water.
2. Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
3. Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
4. Preheat the oven to 200ºC/400ºF/gas 6.
5. Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
6. Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
7. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
8. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
9. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.

Pre-heat your oven to 200°C/fan 180°C/gas mark 6.

Add the potatoes, courgette, peppers, Moving Mountains Plant-based sausages, olive oil, Italian herbs and salt to the baking tray and mix till combined

Place mixture in the preheated oven and bake for 15 mins, mixing once during baking

Remove tray bake from the oven and add in the cherry tomatoes and bake for a further 10 minutes

Remove tray bake from the oven and top with olives and basil or coriander before serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Cover the dried porcini with boiling water and leave to rehydrate.
3. Halve the squash, then scoop out and wash the seeds. Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, and a pinch each of chilli flakes, sea salt and black pepper.
4. Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes. Roast the squash for 1 hour, or until golden, adding the tray of seeds for the last 30 minutes.
5. For the ragù, peel the onions, carrots and celery, then chop it all into 1cm dice and place in a large casserole pan with 2 tablespoons of oil. Cook on a medium heat for 20 minutes, or until softened, stirring occasionally.
6. Saving a sprig each of rosemary and thyme, tie the rest of the woody herbs together with string. Add to the pan for a few minutes, then pour in the wine and leave to cook away.
7. Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Leave to tick away for 30 minutes, then drain and add the beans. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally, adding splashes of water to loosen, if needed. Season to perfection.
8. Meanwhile, prick the whole aubergine all over with a fork, then place directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Place in a bowl, cover with clingfilm and leave for 5 minutes. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine lengthways, scrape out all the flesh, and stir into the pan.
9. For the white sauce, peel and finely slice the garlic, and clean and finely slice the mushrooms. Pick and finely chop the reserved rosemary and thyme.
10. Place a saucepan on a medium heat with 2 tablespoons of oil, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper. Cook until lightly golden, stirring regularly.
11. Add the porcini and soaking liquor (discarding just the last gritty bit), leave to bubble and cook away, then turn the heat down to low, stir in the crème fraîche and cook gently for a few minutes. Remove from the heat, then finely grate and stir in half the hard cheese.
12. To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta.
13. Repeat 3 further times, finishing with the remaining creamy sauce. Loosen the edges with a spatula to push some of the sauce down the sides, then grate over the Cheddar. Halve the tomatoes, quickly toss in oil, and dot over the top, then bake for 45 minutes, or until golden and bubbling.
14. Leave to stand uncovered for 30 minutes while you make the pesto. Rip the top leafy half of the herbs into a food processor. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. Add a pinch of salt and pepper and whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Have a taste and tweak to your liking (this makes more than you need, so freeze any leftovers for tasty meals on other days).
15. Serve the lasagne with a dollop of the pesto and a scattering of crispy seeds. Good with a fresh, seasonal salad.

1. Preheat the oven to 220°C/425°F/gas 7.
2. Halve the aubergine lengthways and thickly slice.
3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Just cover the porcini with boiling water, then set aside to rehydrate.
3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.

Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Brush the aubergine slices all over with 2 tablespoons of the oil. Arrange in a single layer on a large baking tray and bake for 10 minutes.

Meanwhile, heat the remaining oil in a pan, add the garlic and cook for 2 minutes. Stir in the chopped tomatoes, tomato sauce, basil and some freshly ground black pepper. Simmer for 10-12 minutes until thickened.

Spoon a little of the sauce into a 1.5 litre oven proof dish. Add a layer of aubergine slices then top with some mozzarella. Repeat until everything is used up. Sprinkle with the hard cheese; bake for 20 minutes.

Garnish with the extra basil and serve with the bread and salad on the side.